Brunch n’ Lunch

Served 10:30am–2:30pm Tuesday – Saturday

Salads & Starters

Add House-Smoked: Bacon, Turkey or Pork 3-, Salmon 4-

House Tomato Soup

4/6-

Lemon pepper sour cream and kalamata olive puree

C St. Salad

C St. Salad

10-
Organic greens, orange segments, dried cranberries, golden raisins, sliced almonds and white balsamic peach vinaigrette

Wedge Salad

11-

Crisp iceberg, diced tomatoes, house bacon, Rogue Blue dressing and shaved chicken egg

Classic Caesar Salad

5/9-

Bistro Green Salad

4/7-

Organic greens, tomato spears, seedless cucumbers, pickled red onions and honey/sherry vinaigrette

Shrimp Louie

14-

Fresh Romaine, Oregon Bay Shrimp, Kalamata olives, sliced cucumber, farm raised chicken egg, tomato spears and Russian dressing

 

 

 

 

 

All-Day Brunch Specialties

Market Vegetable and Fingerling Potato Hash

12-

Add two farm fresh eggs (scrambled or soft poached) 2.5-

Sous Vide Pork Belly and Cajun Grits

16-

With southern braised greens and pure maple syrup
Add two farm fresh eggs (scrambled or soft poached) 2.5-

“Chipped Beef on Toast” (a.k.a. S.O.S.)

8-

Sliced beef jerky in Béchamel sauce with fresh ground black pepper on sourdough
(substitute sautéed forest mushrooms) 1.5-

Recommended
The Northwestern

The Northwestern

14-
Smoked salmon, maple and goat cheese spread, sliced tomato, two poached eggs, and béchamel sauce on crostini with a bistro salad

Custom Breakfast Plate

2.5- ea

Choose any combination of the following:
Two Farm Fresh Eggs (poached or scrambled), house bacon, sausage, seasoned potatoes, sourdough toast or side salad

 

 

 

Bistro Burgers

6 oz. Angus Top Sirloin (ground to order) on a brioche bun.

Served with Roasted Fingerling Potatoes with your choice of seasoning:
Sea Salt & Sherry Vinegar, Garlic & Herb, BBQ Pit Rub. Truffle add 1-
Substitute Salant Family Ranch natural beef patty or kale and quinoa veggie patty add 2-

Americana

12-

Iceberg, tomato, red onion, Tillamook cheddar with burger sauce and pickles

Boucherie

Boucherie

13-
Caramelized onion, Rogue Blue cheese, sliced tomato and organic greens

Slap n’ Tickle

15-

House pastrami, provolone, sunny side up duck egg, and grain mustard

Forager

14-

Sautéed forest mushrooms, Swiss cheese, iceberg and Oregon truffle aioli

Kaleinator

15-

Braised baby kale, tomato confit, cheddar cheese and pressed balsamic

Backwoods

13-

BBQ sauce, smoked bacon, Jalepeno, caramelized onion and Jalepeño Jack

 

Signature Sandwiches

All Sandwiches Come With Your Choice Of:
Cup of Tomato Soup, Bistro Salad or Chopped Caesar

C St. Clubhouse

12-

Smoked turkey, bacon, lemon herb aioli, organic greens, sliced tomato and red onion, on sourdough

Texas Style Pulled Pork

Texas Style Pulled Pork

10-
Ancho Chili /Orange BBQ sauce, pit-smoked pork, pickled red onions and coleslaw

Smoked Salmon Salad

13-

Organic greens, tomato, red onion on sourdough

Southeast Asian Bahn Mi

11-

Pork shoulder smothered in “Thaibama” sauce, pickled veggies (carrots, radish and cucumber) with cilantro sprigs

Sardinian

11-

Skinless boneless sardines, Dijon, garlic aioli, tomatoes and red onion

 

 

 

 

 

 

 

Gourmet Grilled Cheese Paninis

Tillamook Classic

9-

Three slices of cheddar cheese, tomato and garlic herb butter

Wild Mushroom

Wild Mushroom

12-
Sautéed mushrooms, herbs, truffle aioli, provolone and Swiss

Rachel (Reuben’s Sister)

13-

House Pastrami, provolone, slaw and Russian dressing

Duckwich

15-

Orange marmalade, duck confit, chevre goat cheese and fine herbs

Creole Shrimp

14-

Oregon bay shrimp, baby kale, tomato confit, garlic aioli and Swiss

 

 

 

 

 

Cheers!  Chef Paul, Chef Steen, and Vanessa